Tag Archives: strawberries

Strawberry Nutella Stuffed French Toast

Me and my mom! photo

I really love brunch! My best friend Shannon showed me the idea for this recipe and I’ve taken it and adapted it a bit. I love the combination I do of soaking the Texas toast in Vanilla and cinnamon egg mixture before searing off and stuffing. This recipe is so special and perfect to say “I Love You” to your mom this weekend for Mother’s Day! My mom lives near Nashville. Me and my family flew in this week from Orange County to visit and I made sure I surprised her with this “Mother’s Day Breakfast” (observed) being that it is Mother’s Day week! She loved it and so will your momma! Enjoy all you hard working momma’s out there and Happy Mother’s Day!




Strawberry Nutella Stuffed French Toast

1/2 loaf thick Texas Toast (in CA it’s called California Bread at Ralph’s)

3 Tablespoons butter

7 eggs

1/2 cup half n half

2 teaspoons vanilla

1 teaspoon vanilla

6 Tablespoons Nutella spread

1 lb strawberries, hulled and sliced

2 Tablespoons sugar

1 Tablespoon lemon juice

Clean, hull, and slice strawberries. Place in a bowl, add sugar and lemon juice and let sit while you cook the french toast.

Whip the eggs with a wire whisk, add in vanilla, cinnamon, and half n half and mix well. Melt the butter in a sauté pan. Soak bread in egg mixture for about 30 seconds and transfer to hot buttered pan and brown well on both sides. Spread a layer of Nutella on half of the  french toast pieces while hot and stack another piece of bread on top. Generously top with strawberries and sprinkle with powdered sugar. (Optional). Repeat until, you have cooked all the pieces of bread.






Strawberry Rhubarb Pie

Summer is here, yay for watermelon, corn on the cob and fresh berry pies! I feel like Memorial Day is the kickoff to summer fun and when I was growing up we would venture to my grandma and papa’s summer place on the lake each Memorial Day! I have such amazing memories of walking up off the beach and sitting down at the picnic table on the patio to enjoy my grandma’s fresh strawberry rhubarb pie. She is no longer with us but I thought in honor of her I would make this pie for my family to kick off the summer! Enjoy my little slice of nostalgia!

Strawberry Rhubarb Pie

2 1/2 pints of fresh strawberries, hulled and chopped

1 1/2 stalks of rhubarb washed and cut with scissors

3/4 cup sugar

juice of 1/2 a lemon

1 teaspoon vanilla extract

1/2 cup powdered sugar

1 tablespoon strawberry jelly or preserves

1/2 cup flour

2 refrigerated pie crusts

Wash, hull, and chop strawberries and put in mixing bowl. Wash rhubarb and chop into small pieces with your kitchen shears or scissors. (the skin is stringy and this helps for even cuts better than a knife). Add in sugar, lemon juice, and vanilla; stir and let juices break down and flavors meld for 1-2 hours. Next add in powdered sugar, flour and 1 tablespoon strawberry preserves, mix well with spoon. Roll out pie shells, place one on the bottom of the pie plate, next add in filling then place top pie shell and press a fork to create the beautiful looking crust all around the pie. Bake at 350* for 1 hour 10 minutes. Note- if top is getting to brown place foil over top for last 30 minutes of baking. Garnish with vanilla ice cream or whipped topping and enjoy!

Tanaka Farms Visit

This spring, my son Bennett and I went with a mom’s group to an all organic farm in Irvine, CA. It was the coolest experience! Tanaka farms is a 30 acre organic farm situated in a valley with gorgeous views. We took a tour of the farm by tractor and stopped to try lots of their fresh fruits and vegetables as we went! Our fav was their famous organic strawberries. Believe me when I tell you I have never put anything so amazing in my mouth! We walked out, picked them right off the vine and ate as much as we could mow in the 10 minutes they gave us to roam about the strawberry field, pick, and eat! Here’s some fun facts you may not have known about California strawberries.

California Strawberries:
• Are America’s favorite fruit
• Are enjoyed by 94% of Americans
• Have more vitamin C per serving than an orange
• Are naturally low in sugar – only eight grams per serving
• May help reduce the risk of heart disease, fight some types of cancer and lower blood pressure.